Using an Instant Pot medium-high heat, saute setting, add two tbs grapeseed oil.
Add ground beef and saute until light brown, about five minutes.
Strain out excess oil fat and set ground beef aside. (Optional)
Medium dice one green bell pepper, yellow onion and crushed garlic.
Add peppers, onions, and garlic to the pot and saute until onions are translucent. About two minutes.
Fold in low heat, fold in ground beef, peppers, onions, and garlic.
Saute for three minutes and fold in both canned pinto and red beans. ** be sure to include the liquid**.
Chop cilantro, parsley, and jalapeno. Fold in.
The difference between the ground beef recipe and the short rib recipe is Saute and Braise. The ground beef needs to be sauteed and the short ribs are braised.
To braise the short ribs, season both sides of short ribs with both Kosher salt and black pepper.
Set pot to Braise and sear short ribs on all sides until golden brown.
Add carrots, celery, onions, until caramelized.
Add star anise and a cinnamon stick.
Cover with water or beef stock and simmer for two hours or until ribs are tender.
Drain braising liquid, add to beans and set to simmer until ready to serve.